Churros

After attending Interantional Night, I got inspired to make some churros. Churros are the Spanish equivalent to our doughnuts. They came out really good. The ones that were at last nights potluck were good, but they were room temperature, and I love them hot. I found a recipe online from Betty Crocker. They were fast and easy to make, too! Here is a picture and recipe for them.
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Ingredients:

Vegetable oil
1 cup water
1/2 cup butter or margarine
1 cup Gold Medal® all-purpose flour
1/4 teaspoon salt
3 eggs
Powdered sugar or cinnamon-granulated sugar mixture

Cooking Instructions:

1.Heat oil (1 1/2 inches) to 375°F in 4-quart Dutch oven or deep saucepan. Heat water and butter to rolling boil in 3-quart saucepan. Remove from heat; quickly stir in flour and salt. Stir vigorously over low heat until mixture forms a ball. Remove from heat; beat in eggs, 1 at a time, until smooth and glossy.

2.Spoon mixture into pastry bag fitted with star tip #6. Squeeze 5-inch strips of dough into hot oil. Cook, turning freqently, until deep golden brown; drain. Sprinkle generously with powdered sugar (we liked the cinnamon and sugar better). Serve warm.

~Lindsey~